Sweet, almost transparent apple jam is one of the most healthy desserts. It can be eaten with bread or simply as a snack with tea, or used for making pastries, cakes, and sweet dishes.

Apple jam is especially important on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous microelements in them makes apple jam an extremely healthy and tasty dish.

In the distant years of hoary antiquity, people began to eat apples of the current season, and even more so to make apple jam, no earlier than the end of summer. Only after August 19, the day on which the pagan Apple Savior and Christian Transfiguration falls, housewives began preparing apples. Today it is not at all necessary to adhere to such a categorical framework and you can make homemade jam at any time.

In this case, you can use almost any variety of apples, but strictly not foreign ones bought in a store. Depending on the initial density, juiciness and sweetness of the fruit, you can get thick jam or liquid jam with transparent slices.

The cooking time depends entirely on the desired result. Therefore, you can cook jam for a few minutes or for several days. The main thing is to use a time-tested recipe.

Apple jam - step-by-step recipe + video

A simple recipe and video will tell you in detail how to make apple jam if you don’t have much experience.

• Apples – 1.5 kg;
• Cinnamon stick;
• Sugar – 0.8 kg;
• Water – 50 ml.

Preparation:

1. Cut out the seed capsule from the fruits, and peel them if desired. Cut into arbitrary small pieces.
2. Place in a suitable saucepan, pour in water, add most of the sugar and a cinnamon stick.
3. Cook over high heat with constant stirring for about 5 minutes. Reduce heat and cook for another 5 minutes.
4. Remove from heat and let cool completely.
5. Add the rest of the sugar and cook until fully cooked over low heat.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the multicooker is perfect for making delicious apple jam. Moreover, the process itself will only take a couple of hours.

• Apples – 2 kg;
• Sugar – 500 g.

Preparation:

1. Peel and core the apples. Cut them into arbitrary cubes and place in a bowl. The apples should always be put in first, otherwise the sugar will definitely burn while they release the desired juice.

2. Add sugar. If the fruits are too sour, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to “baking” mode for about 40 minutes. After the jam begins to slowly boil, you need to stir it periodically to evenly distribute the sweet syrup.

4. Boil the metal lids and sterilize the jars in a convenient way. Place the prepared jam in them and roll them up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several stages and have neither the time nor the desire, then another original recipe will do. He will tell you in detail how to cook apple jam in a regular oven. The main thing is to learn a few tricks in advance. For example, you need to cook it in a heat-resistant vessel with thick walls and it will definitely not burn. And to prevent the mass from “escaping,” the container should be filled only to 2/3 of its volume.

• Apples – 1 kg;
• Sugar 0.5 kg.

Preparation:

1. Cut the fruits into large slices, after removing the core. If the skin is quite thin, there is no need to peel it.
2. Sprinkle sugar on top, increase the amount if necessary.
3. Preheat oven to 250°C. Place the container with apples inside for 25 minutes.
4. Remove, mix well and return, after reducing the heat to 220°C.
5. After another 10 minutes, repeat the procedure. This time, taste the syrup and add a little more sugar if necessary.
6. Cook the jam in the oven for some more time depending on the desired consistency. The main thing is to prevent caramelization of the sugar, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup acquires medium thickness and the surface is covered with light foam, it can be removed from the oven and packaged in jars.

Apple jam for the winter - how to cook, how to roll?

In order for apple jam to last all winter and always be tasty, it must be cooked according to a special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits themselves in a special way.

• Sugar – 1.5 kg;
• Apples – 1 kg;
• Lemon.

Preparation:

1. Peel the apples very thinly, remove the seed capsule and cut into medium slices. Pour boiling water over and blanch for 10 minutes, then immediately cool in very cold water.
2. Do not discard the water in which the apple slices were blanched, but use part of it to prepare the syrup. To do this, dissolve 500 g of sugar in 1.5 liters of liquid.
3. Place the cooled apples in a large bowl, pour the resulting strictly hot syrup and let it brew for about 5-6 hours.
4. Next, drain the syrup through a colander into an empty saucepan, add part (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you have added the required amount of sand. Between cooking, keep the apples in the syrup for at least 8-10 hours.
6. After the penultimate boiling, cut the lemon into thin quarters, add them to the pan with the apples and pour boiling syrup over them all.
7. During the last cooking, do not drain the syrup, but cook together with the apples for 10–15 minutes until fully cooked.
8. At the same time, the apple slices should become completely transparent, and a drop of hot syrup should not spread on a cold plate. Then, when hot, place the product into sterilized jars.
9. Immediately roll up the metal lids, which need to be boiled for about five minutes. Allow to cool well naturally and store in a pantry or basement.

How to make apple jam in slices?

To make apple jam with whole slices, you need to choose varieties with especially dense but juicy pulp. A prerequisite: they must be very recently removed from the tree.

• Apples – 2 kg;
• Sugar – 2 kg.

Preparation:

1. Cut apples that are not overripe or stale into slices 7–12 mm thick.
2. Weigh them and measure out exactly the same amount of sugar. Place them in layers in a large container, sprinkling them with sand, and leave until the morning.
3. The next day, put it on medium heat and cook until foam appears, which means the syrup is boiling, for no more than five minutes. In the process, very carefully drown the top layer of apples.
4. In the evening, repeat the procedure again, stirring very carefully at the end.
5. The next day, cook for 5 minutes in the morning and another 10-15 minutes in the evening until fully cooked.
6. When hot, place in glass, pre-pasteurized jars and seal.

Recipe for thick apple jam

The thickness of the jam in most cases depends on the initial looseness of the apples. If you take fruits that are too hard and dense, you will have to boil them for a very long time, and as a result the jam will not be as thick as you would like. In addition, the fruits must be fully ripe and have been left in the shade for a day.

• Chopped slices – 3 kg;
• Sugar – 3 kg;
• Ground cinnamon – 1–2 tbsp.

Preparation:

1. Remove damaged parts, core and, if necessary, skin from the fruit. Chop into arbitrary cubes, place in a bowl, layering with sugar mixed with cinnamon. Leave to release juice overnight.
2. Place on medium gas and bring to a boil, remembering to stir. As soon as the syrup boils, reduce the gas slightly and cook for about 5-8 minutes. Remove from heat and leave for at least a couple of hours, maximum for a day.
3. Repeat the procedure two more times at the same frequency.
4. Boil the jam for the last time for about 7-10 minutes, pack it hot into jars and store sealed after it has cooled completely in the pantry or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, since the rather loose pulp boils very quickly. But this does not mean at all that it is impossible to make jam with slices from it. You just need to follow the recipe, which describes all the actions step by step.

• Apples – 1 kg;
• Sugar – 1 kg;
• A little salt and baking soda for pre-soaking.

Preparation:

1. Cut fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water. salt and pour the salted liquid over the prepared apples. Instead of salt, you can use citric acid in the same proportion.
3. After 10–15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (2 teaspoons of soda per 1 liter of water).
4. Leave for no more than 5 minutes, drain and rinse again in running water. This procedure will slightly hold the pulp together and prevent it from boiling over.
5. Place the prepared apples in a saucepan, sprinkling with sugar. Let sit for several hours until juice forms.
6. Place on the fire and boil over high gas. Remove from heat and let sit for 5-6 hours.
7. Repeat the process 2 more times, the last time – boil the jam to the desired consistency. Without cooling, place into jars and seal them tightly.

Apple jam - step-by-step recipe with photos and videos

In order to bake delicious pies at the end of summer during the cold season, you definitely need to make thick and tasty apple jam. And the following recipe will help with this. It is better to choose apples with juicy, loose pulp. Well-ripened fruits are suitable, perhaps even slightly crushed. The main thing before cooking is to cut off everything from the fruit that could spoil the taste of the finished jam.

• Apples – 1 kg;
• Sugar – 0.7 kg;
• Drinking water – 150 ml.

Preparation:

1. Cut the apples, trimmed in advance from bruises, together with the skin into arbitrary pieces.
2. Place in a saucepan, fill with water. Place over medium heat and cook for 15-20 minutes until they begin to puree.
3. Rub the slightly cooled mass through a sieve a couple of times, transfer the puree to a saucepan and bring to a boil.
4. Add sugar and cook for about 20 minutes over very low heat, stirring regularly.
5. Wait until the finished jam has cooled completely and package it in a suitable glass container.

Apple jam - recipe

You can make apple jam, as they say, by eye. After all, the final consistency depends entirely on the apples used and the desired result. To make the jam taste more piquant, you can optionally add a little lemon, orange, cinnamon or vanillin.

• Peeled apples – 1 kg;
• Sugar – 0.75 g;
• Boiled water – ½ tbsp.

Preparation:

1. Wash the apples, remove the seeds and peel. Grate on a coarse grater.
2. Boil syrup from the specified amount of sugar and water and pour it into the grated fruit.
3. Place on the fire and after the mixture boils, cook for about an hour, reducing the heat to low.
4. While boiling, do not forget to stir the applesauce from time to time.
5. Once the apple chips are well cooked and the jam reaches the intended consistency, cool naturally.
6. Place in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam allows you to retain most of the beneficial properties of the original product. And according to the following recipe, the jam turns out to be extremely tasty.

• Peeled fruits – 1 kg;
• Oranges without peel – 0.5 kg;
• Sugar – 0.5kg.

Preparation:

1. Select strictly whole apples without rot or wormholes. Cut out the center of each fruit. Cut into equal medium-sized cubes.
2. Peel the oranges and remove as much white membrane as possible. Divide each into wedges and cut them into slices corresponding in size to apple slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.
3. Place the orange and apple pieces together, add sugar and stir. Allow about 2-3 hours for the juice to release.
4. Place on low gas and after the syrup boils, cook for 10 minutes.
5. Then put it aside and leave for another couple of hours so that all the fruits are saturated with sweet juices.
6. Cook for about 40 minutes on very low gas until the mixture turns golden brown. To ensure that the jam cooks evenly, do not forget to stir it with a spatula from time to time.
7. Place the finished, delicious jam into jars when cooled. For long-term storage, they can be rolled up with metal lids.

The simplest apple jam - recipe

Jam prepared according to this recipe is not only quick and easy to prepare, but also retains almost all the benefits of fresh fruit. It’s not called “five minutes” for nothing.

• Sugar – 300 g;
• Apples – 1 kg.

Preparation:

1. Core high-quality fruits, cut into thin strips or grate.
2. Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
3. Let it boil on medium gas, reduce it and cook for no more than 10-15 minutes.
4. At this time, sterilize the jars over steam and the lids in boiling water. As soon as the jam is cooked, place the hot mixture into the prepared container and seal.

Apple jam with cinnamon

It is known that cinnamon goes well with apples. It gives them a spicy and very interesting taste. This makes apple jam with cinnamon even tastier and more original. And if you add a few more unusual ingredients to it, it turns into a culinary masterpiece.

• Apples – 400 g;
• Cinnamon sticks – 2 pcs.;
• Water – 400 g;
• Cranberry – 125 g;
• Apple juice 200 ml;
• Lemon juice – 15 ml;
• Sugar – 250 g;
• Orange zest – ½ tbsp;
• Fresh ginger juice – ½ tbsp.

Preparation:

1. Pour water, lemon, ginger and apple juice into a saucepan (you can use cider). Place cinnamon sticks. Bring the liquid to a boil over high heat.
2. Throw in the cranberries, and as soon as the berries begin to burst, add the chopped apples, sugar and orange zest.
3. Stirring occasionally, cook the jam for about an hour and a half over low heat.
4. When the apples have softened well and the syrup has thickened, remove the cinnamon sticks and pour the finished jam into jars.

Whole apple jam

Jam with tiny whole apples floating in an amber syrup reminiscent of honey even looks delicious and appetizing. But the most amazing thing is that it is very simple and easy to prepare.

• Very small apples with tails – 1 kg;
• Granulated sugar – 1.2 kg;
• Drinking water – 1.5 tbsp.

Preparation:

1. Sort the fruits without breaking off the stems, wash them clean and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (ordinary fork) in several places.
2. Make a syrup from the above ingredients by boiling it for 2-3 minutes over high heat.
3. Pour the sweet liquid over the apples placed in the saucepan.
4. Once completely cooled, place on the heat and bring to a boil. Reduce heat and cook for no more than 5 minutes.
5. Drain the syrup into a separate container and simmer it slightly over medium gas for 15 minutes.
6. Sterilize the jars, fill them loosely with boiled apples, and pour hot syrup on top.
7. Immediately roll up the lids. Turn upside down and cool slowly, covered with a warm blanket. You can store it in the basement, pantry or just in the room.

Apple and pear jam

To get original jam, you need to select fruits that are similar in pulp structure. Remember: if you take soft pears and hard apples, or vice versa, the former will boil, and the latter will remain hard. Although in this version you can get a rather unusual pear and apple jam.

• Pears – 0.5 kg;
• Apples – 0.5 kg;
• Sugar – 1 kg;
• Natural honey – 2 tbsp;
• A handful of cinnamon powder;
• Drinking water – 1 tbsp.

Preparation:

1. Remove the core from the fruit and cut into pieces of equal shape and size. Pour boiling water over it, and after 5 minutes immerse it in fairly cold water.
2. After a couple of minutes, drain it and dry the fruit pieces a little on a towel.
3. Mix sugar with water, add honey, cinnamon and boil the syrup in a large saucepan. Place fruit in it and cook for about 40 minutes until they become transparent.
4. Place the jam in jars and sterilize them for 10–15 minutes in boiling water. Roll up and place in a cool place to cool.

Apple jam with nuts

Ordinary apple jam becomes truly original if you add some nuts to it. If you wish, you can take walnuts, almonds, hazelnuts or even cashews.

Apples are one of the most delicious and common fruits on the Russian table. Jam, jam, compote are made from it, apples are frozen, dried, and even pickled. But the main delicacy is, of course, jam. Apple jam is rich, sweet, tasty and appetizing. In winter it gives a tart taste and summer aroma. Jam can be consumed as a separate dessert, can be used as a filling for pies and buns, pancakes, pancakes and casseroles are served with jam. Rolling up at least a few jars of apple jam for the winter is the duty of any good housewife. But what are the benefits of apple cider? Are vitamins really preserved after heat treatment? Let's try to figure everything out in order.

The benefits of apple jam

Apples are an incredibly tasty and healthy fruit that saturates the body with a palette of vitamins and minerals. In order for the fruit to retain all its beneficial properties, it must be cooked correctly. Keep the apple mass on the fire for no longer than five minutes so that the microbes are killed and prolonged exposure to high temperatures does not affect the benefits of the product. In this case, apple jam will be no less useful than fresh fruit. How does an apple affect the human body?

1. Apples improve the functioning of the respiratory system. It has been proven that people with asthma experienced much fewer attacks if they regularly drank apple juice.
2. Apples perfectly strengthen bones, making them less loose and brittle. This is especially true for women after pregnancy and during menopause.
3. This fruit normalizes stool and improves digestion. Interestingly, an apple can help with both constipation and diarrhea. A large amount of plant fiber helps push through hard stool when constipated. But with diarrhea, these fibers absorb excess moisture and toxins that cause loose stools.
4. Scientists conducted an experiment. One group of rats was regularly given apples, but the second was less fortunate - this fruit was not in their diet. The research amazed even scientists - regular consumption of apples reduces the risk of developing certain types of cancer by almost a third. More precisely, the risk of developing breast, colon and liver cancer.
5. Apples improve memory, increase efficiency, and activate brain activity. Regular consumption of apples reduces the risk of developing Alzheimer's disease.
6. Green apples help reduce cholesterol levels in the body, normalize the functioning of the cardiovascular system, and reduce the risk of ischemia.
7. Apples are good for diabetes - they lower blood sugar levels. To make jam safe for diabetics, you need to add fructose or sorbitol instead of sugar.
8. This fruit perfectly cleanses the liver and has a positive effect on dental health. In addition, apples are quite low in calories, so they are included in many weight loss diets.

This is a traditional apple jam recipe that will not only delight you with its deep taste, but also preserve all the benefits of the fruit delicacy.

1. Not only strong and whole apples are suitable for jam, but also wormy and even damaged fruits. The main thing is to cut off all damaged areas.
2. Apples need to be washed and wiped with a dry cloth. Whether to leave the peel is a matter of taste for each housewife. Most recipes involve peeling the fruit, but sometimes soft apples are not peeled so that they do not fall apart during the cooking process.
3. Apples, cut into slices or grated (as you prefer), are placed in an enamel bowl and covered with sugar. If the apples are sweet, 800 grams of sugar per kilogram of apples is enough. If sweet and sour, then the proportions should be equal. If the apple variety is sour, then there should be more sugar, approximately 1.1-1.2 kg per kilogram of fruit.
4. Cover the apples with sugar and leave for a while. A minimum of 4-5 hours should pass; ideally, the apples should release juice until the morning. The next morning, put the dishes on the fire and bring the mixture to a boil. Apples should boil for no more than five minutes, otherwise they will lose their beneficial properties. After 5 minutes of boiling, turn off the heat and let the jam cool and brew. This needs to be repeated 2-3 times.
5. Don't forget to prepare the jars during this process. The jam is often sealed in small jars to make it easy to eat quickly in winter. The jars must be rinsed thoroughly. You can sterilize jars in the oven, in boiling water or steam. The lids should be simmered in a small saucepan for at least five minutes.
6. Bring the apple jam to a boil for the last time and pour into jars, roll up the lids. Turn the jars over and leave until they cool completely.

This is a classic recipe for making natural and healthy apple jam.

Apple jam slices

While some people prefer soft and boiled jam, others like more shaped slices of fruit in syrup. Preparing such a delicacy is not difficult, you just need to know some subtleties.

Cut the peeled apple into slices of at least 3 cm. Then dilute a teaspoon of baking soda in five liters of water. Soak the apple slices in this solution so that the slices remain strong and elastic until the end of cooking. Soak the apples in the soda solution for 5 minutes, and then drain the apples in a colander. This trick will allow you not only to keep the apple slices intact, but also will not change the color of the future jam. The apple will not darken after cooking, but will remain transparent amber.

Next, cook the apples as in the previous recipe. Cover the fruit with sugar and leave for several hours. Then bring the apple jam to a boil and let cool. Heat the jam 2-3 times. At the end, you can add a handful of rowan berries, currants, and dark grapes to the mass. This will give the syrup a delicate pink tint, while the apples that have turned caramel will remain light. The unusual color of the jam will look beautiful and appetizing. At the end, let the jam cook for about 15 minutes so that all the ingredients set, and then roll the dessert into jars as usual.

This recipe was very popular several decades ago, when there were shortages of granulated sugar. In those days, sugar was successfully replaced with honey. This made the apple jam incredibly aromatic and rich.

The most popular recipe is applesauce with honey. For him, apples were peeled and placed in a clay pot. Then the fruit had to be baked and rubbed through a sieve. Two glasses of this puree should be mixed with 300 grams of natural flower honey. The mass should be cooked over low heat. Do not allow honey and apples to boil - the delicacy will become useless. Ideally, the mixture should simmer in a Russian oven, but a regular oven will do. When the mass thickens, it can be tasted or canned. The resulting golden treat will certainly please your loved ones.

Honey jam with cranberries, apples and nuts is very popular. One kilogram of cranberries needs to be sorted and filled with a glass of water. Simmer over low heat until the berries are soft. Then you need to rub the mass through a sieve, mix the syrup with honey, peeled walnuts and apple slices. Cook over low heat for about an hour. All components of this jam complement each other and the result is an incredibly tasty and rich delicacy.

Apple jam with lemon

Lemon will add a subtle citrus aroma and light sourness to the traditional taste of apple jam. For a kilogram of apples you will need a large lemon. Wash the apples, peel and core them, cut into slices. The lemon needs to be washed and grated on a fine grater, removing all the seeds. Pour the lemon pulp into a glass of water and simmer over low heat for about an hour. Then add a kilogram of sugar to the mass and wait until it completely dissolves. After this, add apple slices to the syrup. There is no need to immediately cook the jam; leave the container for several hours, stirring its contents regularly. This is done so that the apple absorbs the fragrant citrus taste and aroma. After a few hours, the jam can be boiled and rolled into jars.

Below are tips that reflect all the intricacies of making apple jam.

1. Instead of sugar, you can add honey to any jam. In this case, you can add a little less honey, since it is usually sweeter than sugar.
2. It is very important to maintain the proportions of sugar, because it is a preservative. If you add less sugar, the jam will not last long - it will spoil and ferment. If you add more, you won’t feel the apple taste. To make the jam more dietary, you need to add less sugar to it, but you need to store it in the freezer, in a plastic bottle, and defrost it only once. Believe me, in winter this jam will delight you with its summer aroma, taste and naturalness.
3. Sometimes after opening a can, mold may appear on the surface. Don't rush to throw away the workpieces. The top layer can be carefully removed and the remaining jam can be boiled. It will not be stored for a long time, but it is quite suitable for pies and buns.
4. Is the jam sugared? No problem! Heat it in a container of hot water until the mass becomes homogeneous.
5. How to check if the jam is ready? Apple jam is well cooked if all the slices lie on the bottom and do not float on the surface.
6. The jam should be stirred very carefully so as not to damage the precious slices and turn the treat into porridge.
7. In Rus' it was believed that apples for jam should be picked only after the Apple Saving. At this time, apples were carried to the church and illuminated. Such fruits made not only tasty, but also medicinal jam.
8. Apples for jam should not be collected in the rain or after the rain. At this time, the fruit absorbs a lot of moisture and the jam will turn out watery.
9. When canning, you need to pour jam to the very edge of the jar. The more air in the container, the greater the likelihood of germs or bacteria getting inside.

These simple tips will help you make not just jam from apples, but a real dessert delicacy that you won’t be ashamed to serve even in front of the most important guests.

Store jars of apple jam in a dark, cool and dry place. Don't forget to sign the preservation so you know the date of twisting. Apple jam can be stored for several years, provided that it contains at least as much sugar as apples. Although we should not exaggerate, jam prepared according to our recipes will not survive until the next season - it is so tasty, rich and aromatic. Make apple jam to enjoy the taste of summer on cold winter evenings.

Video: apple jam

3.07.2017, 12:49

Apple jam recipes for winter preparations

Published on July 3, 2017

Many housewives cook and prepare apple jam in huge batches as it flies away in an instant. Apple jam is very tasty and you can cook it in winter or use it as a filling.

Apple jam, very tasty even just with tea, spread it on a piece of bread and drink tea as a bite with the jam. I have several recipes for making apple jam. And rest assured that when you open a jar of this jam in winter, that jar will be completely empty by evening. And not because the jar is small, but because the jam will be so tasty that it will simply be impossible to tear yourself away from it.

Content :

Apple jam is also good to serve with when cooking. In general, it is very easy to find uses for this jam.

If you are planning to cook according to this recipe, I warn you immediately please be patient and time. Not because it is difficult to prepare, but because it will take a lot of time for the apple slices to be properly saturated with sugar syrup. In this recipe, it is important to choose the right apples for amber jam.

For transparency, late varieties of apples with a hard body are chosen. It is also important to take into account that the denser the body of the apple, the more transparent it will be. For this recipe, I advise you to take the ingredients 1:1, that is, for 1 kg of apples 1 kg of sugar. More apples means more sugar. But I don’t recommend cooking more than 3-4 kg of jam at a time. since it will simply be inconvenient for you to stir and monitor such a portion of jam.

INGREDIENTS:

• Sugar 2 kg.
• Apples 2 kg.

COOKING PROCESS:

1. In order to make jam, you will need to work a little with the apples before cooking, namely, peel them and cut out the rough core. So that the apple slices remain tender not only in light, but also in taste.

2.Afterwards, we divide each apple into slices like these. And we put them in a saucepan in which our jam will be cooked.

3.When the last slice falls into the pan, you can sprinkle everything with sugar, mix and leave the apples for 24 hours. During this time, the slices will release juice and become well saturated with sugar. Don't forget to cover the apples with a lid so that flies and all sorts of midges don't get in there.

4.After 24 hours, you will see how well the apples are soaked and how much syrup is produced because it can no longer be called juice.

5.Place the saucepan on the stove, stirring the jam until it boils. After the jam boils, you should reduce the heat, from a vigorous boil to a weak but steady boil. And so cook the jam over low heat for 15-20 minutes.

6.Afterwards, remove the pan from the heat until it cools completely. Usually until the next evening. That is, again the jam should stand for 24 hours.

7. A day later we repeat the same operation again. We wait for the jam to boil, reduce the heat and simmer for 15-20 minutes.

8.Next there are two possible outcomes. If you are completely satisfied with the transparency and thickness of the jam, then you can put the jam in jars and screw on the lids. But if in your opinion the jam is not yet thick enough and the slices are not transparent enough.

9. Then you can safely repeat the operation with boiling and cooling 2-3 times. Of course, you won’t achieve ideal transparency; the color of the slices will remain amber, but you can achieve the thickness you need.

Here the outcome of the situation depends on the variety of apples and their ripeness. For this jam, it is better to choose slightly under-ripe apples.

It is better to store this type of jam in dark places so that the apple slices do not darken from light.

Apple jam with orange zest

This apple jam with the addition of orange zest will become your #1 among apple jams. You will see this for yourself by reading the ingredients, since this is not a simple jam, it combines the color, smell of apples and the aroma of orange zest.

INGREDIENTS for syrup:

• 1 glass of water.
• 1 cup of sugar.

Ingredients for jam:

• dried apricots 2 pcs.
• prunes 2 pcs.
• 2 ripe apples.
• 2-3 raspberry leaves.
• 1 cherry branch with leaves (2-3 cm).
• zest of half an orange.

COOKING PROCESS:

1. Dissolve a glass of sugar in a glass of water.

2.We do it this way. Pour a glass of water into a saucepan, place it on the stove and heat it up. Pour a glass of sugar into warm water and stir constantly until the sugar dissolves completely. Keep the heat low under a saucepan or saucepan so that the sugar does not burn to the bottom.

3. Choose only real apples. Not those that only have beautiful packaging, but it is also desirable that the apples have a good natural smell. Such apples can be purchased at the market from grandmothers. Who sell apples from their own orchard.

4. Cut good quality apples into beautiful slices and dry them a little in the oven for literally 3-5 minutes, so that the apples dry out, but do not fry. The slices should be slightly wrinkled and wilted. Don’t be alarmed that they don’t look very good; during storage, the apples will gain juiciness and take on an excellent healthy appearance.

5. Add a couple of raspberry leaves to the hot syrup and a couple of cherry leaves, you can take the leaves directly with the cherry twig. This will give the jam an unusual greenish tint. It will not appear immediately, but a little later.

6. While the leaves are boiling, cut the dried apricots and prunes into small pieces. Add them to the syrup. Dried apricots and prunes will add piquancy to the jam.

7.Remove the zest from half an orange and add it to the rest of the ingredients in a saucepan.

8.Cook the ingredients for 5-7 minutes, then add the apples and cook the apple slices for 10 minutes.

9. This concludes the recipe for apple jam with orange zest. All that remains is to put the jam in a sterilized jar and screw on the sterilized lid. Bon appetit.

Apple jam with whole orange

This is the second option for making apple and orange jam. In this recipe, not only the zest, but the whole orange will be used. Who knows, maybe you will like this recipe for apple jam.

INGREDIENTS:

• apples 1 kg.
• orange 1 pc.
• sugar 0.5 kg.

COOKING PROCESS:

1. In this recipe, you will again have to peel the apples and completely cut out the core. Since the core is too rough and will only spoil the delicate taste of the jam.

2.Cut the apples into beautiful slices or cubes, whichever is more convenient for you.

3.We will proceed with the orange as follows. Wash it well, cut it into slices, remove the seeds and grind it directly with the peel in a meat grinder.

4. Place the apples and twisted orange in a bowl, add sugar and mix well. Leave for 5-6 hours.

5.After 5-6 hours, put the bowl on the stove and, stirring, bring the jam to a boil.

6. Cook for 50-60 minutes. After which the jam can be put into a jar and sealed for the winter. But you can set it aside for a day and then boil it again. This will add more thickness to the apple jam.

Apple jam with a whole orange is completely ready, enjoy your meal.

Five-minute apple jam, quick recipe for live jam

The advantage of such jam is obvious; during short cooking, more beneficial properties are retained in the apple. Secondly, this is a colossal saving of time for preparing jam. Since during the season there is usually not enough of it, because in a short summer you need to make a large number of preparations or if you don’t want to tinker with one jam for a long time. This recipe is especially for you.

INGREDIENTS:

• apples 1 kg.
• sugar 600 grams.

COOKING PROCESS:

To make apple jam, choose apples that are strong, not overripe, and without any spoiled marks. It’s difficult to answer unequivocally whether it’s worth peeling apples; the rule here is that there are no comrades in taste and color. Whoever likes it. But you need to cut out the middle because the membranes are quite rough and will of course spoil the whole picture.

1. Sort the apples, cut them into slices, and cut out the core.

2. Sprinkle the slices with sugar. Leave for 6-8 hours.

3.Place on the stove and bring to a boil. Cook for 10-15 minutes.

4.Pour into sterile jars and screw on the lids.

5.Allow the jam to cool and transfer to the pantry.

Five-minute apple jam is ready. Enjoy your meal.

Whole apple jam

The jam made from Ranetki is very beautiful and tasty because they are not large in size and their body is dense and juicy. The jam is noticeably superior in aesthetic and taste qualities.

INGREDIENTS:

• 1 kg. ranetka apples.
• 1 kg sugar.
• 1 glass of water.
• 1 teaspoon citric acid.

COOKING PROCESS:

1. Sort the apples, remove any spoiled or bruised ones. Since the jam will be made from whole apples, the aesthetic side is very important.

2. It is also important to pierce each apple with a skewer or toothpick, not all the way through, but slightly deeper than the middle.

3.Pour a glass of water into a saucepan and add 1 kg of sugar.

4.Put on low heat and prepare the syrup, stirring constantly so that the sugar does not burn on the pan.

5. When the sugar dissolves and the syrup begins to boil, add citric acid. MFoam may appear, don’t be alarmed.

6.Place apples into boiling syrup and mix gently. I do not recommend stirring further. Since the thin skin of the apple can be damaged and the integrity of the fruit will be compromised.

7.When the syrup with apples boils, reduce the heat to low.

8.During cooking, bursting apples will appear; if desired, you can remove them by grabbing the tail.

The apples burst because they are pierced through or the boiling was too vigorous.

9.After 5 minutes of cooking, remove the pan from the stove, put it on the table and cover the jam with a plate, so that the apples are all in the syrup. You can put a small amount of pressure on the plate (a half-liter jar of water).

10.Remove the plate from the apples after 12 hours. Place on the stove at very low heat. Bring to a boil and cook for exactly 10 minutes. Do not stir otherwise the delicate skin will crack.

11.After 10 minutes of cooking, put the plate back and place the jar on top. Leave for another 12 hours.

12.After 12 hours, set the jam to cook after boiling for 15-20 minutes.

The following is the outcome. If the thickness suits you, you can put the jam in jars and screw on the lids. But if it seems to you that the apple jam has not reached the thickness you need, repeat the procedure several more times so that the jam reaches the thickness you need.

If there is too much syrup, you can boil it by repeating the procedure 2-3 times.

In general, cook the jam to the desired thickness and pour into jars. This is where all the secrets with apple jam from ranetki are over, prepare your preserves and enjoy your meal.

Apple jam according to the classic recipe

At the end of summer and beginning of autumn, many people begin to take up the preparation of this particular jam as late varieties of apples ripen from which they produce juicy and tasty apple jam.

With apples, as with almost all other fruits, the preparation process is almost the same.

INGREDIENTS:

• apples 2 kg.
• sugar 1.5 kg.
• cinnamon 1 pinch.

COOKING PROCESS:

Almost all recipes say that it is better to cut apples into small cubes. This is done so that in the future this jam can be used as a filling for baked goods.

You don’t have to peel the apples because the peels retain their beneficial properties. But some people still remove the peel. So whether to remove the peel or not is up to you.

1.And if we are preparing jam according to the classic recipe, we will cut the apples into small cubes.

2. Before cutting apples, the core with seeds and partitions is removed.

3. Place the resulting apple cubes in a saucepan, sprinkle with sugar, mix well and leave to soak for 6-8 hours.

And we repeat this several times until the jam reaches the desired thickness.

6.At the last boil, add a little cinnamon to the jam, which will give your treat a unique note of taste. Cinnamon does not interrupt the smell and aroma of apples, but only slightly complements them.

7.Afterwards, put the jam into sterilized jars and screw on the lids.

That's all, apple jam according to the classic recipe is ready. Now you can store it for several years until you need it.

Jam boiled several times keeps very well. Therefore, don’t worry if during the long winter you still haven’t managed to get to the apple jam.

Leave your recipes in the comments. Peace and goodness to everyone until we meet again.

My dear housewives, the time has come to prepare various goodies and health benefits from apples for the winter. If you have a large harvest of apples, we can easily deal with it! Apple jam will be a hit during the cold winter months. I will tell you how to make apple jam so that it looks attractive and makes you want to eat it right away. Today we will learn how to cook clear amber jam from apples in slices. To start with, I will share with you a simple recipe that can be modified to suit your taste.

Transparent amber jam from apples in slices

What we need:

• 1 kg apples;
• 1.2 kg sugar;
• 500 ml water;
• A pinch of vanillin.

Let's prepare clean glass jars, a blanching pan, a blanching mesh or colander, a cooking basin, a towel, and oven mitts.

First brew:

• Wash the apples well and dry on a towel. Peel the fruit, cut out the core, cut into slices 5-6 mm thick, and place in a net for blanching.
• Boil water, drop the apple slices into it and blanch for 2-4 minutes, immediately transfer the mesh with apples under cold running water, cool the slices, and place them in a cooking basin. If any slices are overcooked, remove them.
• We use the water in which the apples were blanched to make syrup. How to make syrup: take 300 ml of water after blanching, boil, dissolve half of the sugar in it - 600 g, boil. Pour hot syrup over apple slices. We use the rest of the sugar later.

Second brew:

• Let the apples soak in the syrup for at least 3 hours, then boil the syrup and apples over very low heat for 5-7 minutes. Turn off the gas, let the jam soak for 6-8 hours, it will be soaked in syrup, boil again for 5-7 minutes, then let it sit for 6-8 hours.
• According to the recipe, after the second soaking of the jam, prepare a syrup from the remaining ingredients: boil 200 ml of water, add 600 g of sugar, boil for 2-3 minutes and add it hot to the boiling jam, cook with stirring for 5-7 minutes, cool for 6-8 hours .

Third cooking (if necessary):

1. Let's repeat the fractional cooking procedure again (if necessary). We will focus on the thickness of the syrup and the color of the jam. The more you cook, the thicker the jam will become and the darker its color. We need to achieve an amber color and transparency of the slices.
2. During the last cooking time, add vanillin to the jam. While the jam is cooking, sterilize the jars so that the boiling mass can be packed into hot jars. Seal the jars tightly and cool. If you tie a beautiful knitted napkin over the lid, we have a wonderful gift for friends.
3. I willingly share my recipes in which I use wild plants. I recommend making amber transparent jam from apples in slices with the addition of wild rowan berries. It will give the jam an amazing light bitterness and enrich its taste.

The ratio of apples and rowan berries is as follows: for 1 kg of apples, take 100 g of rowan berries. Rowan must be blanched for at least 7-8 minutes before adding it to the syrup.

Adding useful tips: To prevent sliced ​​apple slices from darkening in the air, they can be kept in acidified or salted water before blanching, but no more than 1 hour.

In what container is it better to cook jam? The most convenient and safest utensils are made of stainless steel, but it is better not to use aluminum, enameled, or Teflon-coated utensils; they have too many disadvantages.

It is better to sterilize jars for packaging finished jam in the oven, and to avoid getting burned, you need to use oven mitts.

Recipe with oranges

How to make jam from apples of various flavors? We can prepare many variations by introducing different ingredients into the recipe. Let's try it with oranges.

What we need:

• 1 kg apples;
• 2 oranges;
• 1 kg sugar;
• 500 ml water.

Let's prepare clean glass jars, lids, a pan and a mesh for blanching, a towel, and oven mitts.

1. Wash the apples and oranges and dry them on a towel.
2. While they are drying, prepare a syrup from water and sugar and boil.
3. Peel the apples, cut out the core, and cut into thin slices.
4. Peel the oranges, separate them into slices, peel them from transparent films, chop them finely and dip them together with the apples in hot syrup, mix carefully and leave to soak for 3-4 hours.
5. How long should you cook apple jam until the slices become transparent?
6. After infusion, bring the apples and oranges to a boil, boil over low heat for 5 minutes, then turn off the gas and leave the jam for 5-6 hours.
7. Repeat the operation 3-4 times, observing the thickness and color of the syrup. As soon as we are satisfied with the result, pour the hot jam into hot sterilized jars and seal with lids.

From my own experience and the experience of many housewives, I will say that quick cooking for 5 minutes is most optimal for apples; they do not boil, but have time to be well soaked in syrup.

How to make apple jam with a bright oriental touch?

The basic version of jam with oranges can be shaded with a clove aroma; to do this, throw 2-3 buds of cloves into the preparing sugar syrup, boil and catch the cloves, this spice is very rich and should not be overdone with it. Pour clove syrup over apples and oranges and cook according to recipe.

Apples are such a flexible product that by introducing even one spice into the jam, you can get completely different tastes and surprise your guests with the recipes for your autumn preparation.

Clear apple jam with lemon

Let's not ignore such citrus as lemon. It goes well with apples, prevents the syrup from becoming sugary, and gives the jam a pleasant fresh note. So, the recipe: amber jam from apples with lemon slices.

What we need:

• 1 kg apples;
• 2 lemons with thin skin;
• 1 kg sugar;
• 500 ml water;
• A pinch of vanillin.

1. Wash the apples and lemons and dry them on a towel. While they are drying, make a syrup from water and sugar. You don’t have to peel the apples, if they are thin, cut out the core of the fruit and cut them into slices. We will not peel the lemons; we will cut them in half, remove the seeds, and cut them into thin slices.
2. Place the apples and lemons in a cooking bowl, pour in hot syrup, mix gently, and let steep for 3-4 hours. Cook our jam in one step over low heat, skimming off the foam and stirring so as not to burn, until the apple slices become transparent.
3. At the end of cooking, add vanillin. Place the hot jam into hot, sterilized jars and seal with lids. Let's cool.

We will store it in a cool place. Transparent jam made from apple slices with lemon turns out to be light amber in color, has a subtle lemon flavor, and can stand for a long time without becoming sugary. But I don’t store it at all - I eat it in one sitting.

Delicious amber jam with cinnamon

We use the classic combination of apples and cinnamon to make aromatic and healthy jam.

What we need:

• 1 kg apples;
• 1.2 kg sugar;
• 1 tsp cinnamon.

Let's prepare clean glass jars, lids, a cooking basin, a towel, and oven mitts.

1. Wash the apples and dry them on a towel. Peel the peel, cut out the core and cut into thin slices.
2. Place some of the apples in a cooking bowl and sprinkle some of the granulated sugar on them. We will lay out apples and sugar in layers. The top layer should be sugar. Leave the apples like this overnight. During this time, they will give juice and soak in the resulting syrup.
3. In the morning, let's set the jam to cook. Let it simmer over low heat for 10-15 minutes. Remove the cooking basin from the stove and let the jam brew for 8-10 hours. Repeat the fractional cooking procedure 3-4 times. With each cooking the syrup will become thicker and darker.
4. At the end of cooking, add ground cinnamon, let it boil and pack it hot into sterilized hot jars, seal it, and cool.

How to determine the end of cooking? If you like liquid and light syrup, 3 fractional boils are enough; if you want a syrup that is viscous and dark amber in color, you will have to do 4-5 boils.

It must be remembered that ground cinnamon gives the syrup some turbidity.

If you want to end up with transparent apple jam made from slices with cinnamon, with clear syrup and the slices themselves, you need to use cinnamon sticks, not ground.

A cinnamon stick should be dipped into the jam in the middle of cooking, so that over several fractional cooking procedures the syrup will be saturated with the aroma of this spice.

Both your household and your guests will be satisfied when you serve them a rosette of such sunny jam with an amazing, soft aroma with a cup of tea.

A simple recipe in a slow cooker

How to make jam quickly? What should those housewives do who have little time, but really want to please their family with delicious jam? A home helper – a multicooker – will come to the rescue. This is a very quick and easy way to get such tasty and beautiful jam that you will not refuse it in the future. And one more thing - by making such jam, you will be convinced that it can be transparent in a slow cooker, and not just prepared in the traditional way.

What we need:

• 1 kg apples;
• 1 kg sugar;
• 500 ml water;
• 1 tsp. cognac;
• Zest of 1 lemon.

Let's prepare clean glass jars, lids, and a towel.

1. Wash the apples, dry them on a towel, peel them, remove the cores and cut them into thin slices. Grate the lemon zest on a fine grater.
2. Pour water into the multicooker bowl, add sugar and set to “simmer” mode for 60 minutes. In 20 minutes the syrup will have time to boil, add pieces of apples and lemon zest into it and continue to simmer until the beep.
3. Add cognac to the prepared jam and mix. Immediately pack into hot jars and roll up the lids.

We will actually get transparent and aromatic jam with whole slices.

How to cook jam in a slow cooker that is not amber in slices, but fine-grained?

To do this, pass the peeled apple slices through a meat grinder; take 200 ml of water per 1 kg of chopped apples. We will cook in a slow cooker using the same “stew” mode. The jam will be thicker and have a pleasant grainy consistency. But you need to take firm apples, maybe even slightly unripe ones, otherwise we will end up with apple jam, which, in principle, is also not bad.

Add to the collection of useful tips: How long can seaming be stored? If the jars are sealed with metal lids, they will last in a cool place for at least 2 years; if nylon lids were used, the jam should be stored in the refrigerator.

What to do with jam if it has fermented? The best option is to make apple wine. If the jam is overcooked, its taste will deteriorate significantly.

Secrets: how to cook apple jam in slices so that they don’t get overcooked

To ensure that you enjoy making jam and the result does not disappoint, you need to know some tricks and features. Conservation works well for thoughtful and attentive housewives.

How to make transparent apple jam in slices?

1. First of all, you need to know that not all varieties of apples are suitable for jam. The best apple varieties are Anis, Antonovka, Bellefleur-Chinese, Saffron Pepin, Renet Simirenko, Cinnamon.
2. Some apples have a rather loose structure, such as Antonovka. But even from it you can make jam into slices, if before blanching you soak the sliced ​​apples in a strong solution of baking soda for 5 minutes - this procedure will thicken the flesh of the slices and they will not boil over.
3. The blanching of fruits before cooking jam helps remove excess air from loose tissues, and makes fruits that are too dense, elastic, which also helps preserve their structure during the cooking process.
4. Continuous long-term cooking of apple slices in sugar syrup inevitably leads to their overcooking. To obtain jam in whole pieces or slices, the principle of fractional jam is used. Pouring hot sugar syrup over apples begins to change their structure. Further rapid and repeated boiling, alternating with prolonged infusion, compacts loose apples, and, on the contrary, makes dense ones more pliable and elastic. These techniques allow the fruits to be saturated with syrup evenly and become transparent.
5. An alternative option for making jam, when chopped pieces or slices of fruit are covered with sugar for a long time - at least 10-12 hours, also helps to compact their structure and the end result is not boiled puree, but transparent slices in a clear syrup.
6. In order for the apple slices to be equally saturated with syrup during cooking and infusion, you need to take only one type of apple, otherwise you can get uneven jam with soft and hard slices.

And, of course, we must definitely watch the video, in which we will analyze a step-by-step recipe for making transparent amber jam from apples in slices. Experienced chefs will tell you how to make jam correctly.

Apple jam is always very tasty, very aromatic and very simple. Making apple jam does not require a lot of time and special culinary skills, but there are so many benefits in it and how much joy there is in eating it! The rich taste and unique aroma of apple jam seem to take us back to childhood, and “Culinary Eden” invites you to pamper yourself and your loved ones with this wonderful delicacy.

Late sweet and sour varieties of apples, such as Antonovka, Simirenko, Anis, Pepin, Ranet and Striefel, are well suited for making apple jam. For jam, it is best to use ripe and even overripe apples (except for those cases when you cook the jam in slices) - such fruits contain a lot of pectin and are better boiled during cooking. For making jam in slices, only unripe apples with dense, juicy pulp, recently picked from the tree, are suitable. If you want apple jam with pronounced sourness, choose Antonovka.

Before cooking, apples must be prepared - the fruits are washed well, peeled and cored and cut into pieces. Next, the apples are covered with sugar or immersed in ready-made sugar syrup. To diversify the taste of the jam and give it a unique aroma, you can add orange zest or pieces, as well as lemon zest. Vanilla, cardamom, cinnamon and cloves are also great additions to jam.

The best utensils for making apple jam are stainless steel utensils. Enameled containers are also suitable, while the use of aluminum cookware will have to be abandoned - the high acidity of apples can damage the oxide film on the surface of such dishes. Apple jam can be prepared not only on the stove, but also in a slow cooker, which is especially convenient when you are limited in time.

To determine if the jam is ready, place a drop on a plate and let it cool. If the drop has thickened and does not spread when you turn the plate over, the jam is ready. Even distribution of apple pieces in the syrup and clear syrup of uniform consistency also indicate the readiness of the jam. To preserve more vitamins in apple jam, do not peel the apples and cook it for a minimum time, immediately sealing with lids. The cooking time can be reduced by reducing the amount of fruit - the more apples are cooked, the longer you have to wait for the moment of boiling. A little tip: to avoid mold on the surface of the jam during storage, seal the jars when the jam has cooled, lightly sprinkling it with a little sugar.

Use apple jam as a filling for pies, pies, pancakes, casseroles and pancakes, or simply enjoy the aromatic jam with tea. In addition, apple jam is ideal for toast and crackers. Apple jam is a wonderful delicacy that can become one of your favorite desserts if you prepare it following our tips and recipes.

Apple jam “Traditional”

Ingredients:
1 kg apples,
500 g sugar.

Preparation:
Wash the apples, peel and core them and cut into small pieces. You can also grate the fruit using a medium grater. Place the apples in a saucepan and add sugar. Simmer over low heat for about 30-40 minutes or until tender. If the jam starts to caramelize, add a little water. When the volume of apple mass is reduced to half the original amount, check the readiness of the jam.

Apple jam slices

Ingredients:
2 kg apples,
2 kg sugar.

Preparation:
Cut the apples into thin slices with a thickness of 7 to 12 mm. Layer the apple slices alternately with sugar in a large saucepan or basin and leave overnight. The next day, put the pan on the fire and cook until foam appears on the surface, but no more than 5 minutes. Allow the jam to cool completely, then boil again for 5 minutes, stirring gently. Cool the jam again and boil for another 10-15 minutes until fully cooked. Place hot jam into sterilized jars and seal with lids.

Quick apple jam

Ingredients:
2 kg apples,
500 g sugar,
spices to taste.

Preparation:
Grate the peeled apples on a coarse grater, place in a container, cover with sugar and leave for 2 hours so that the apples release their juice. After this, place the container on the stove and cook until it boils. Boil for 5 minutes, then pour the jam into jars and roll up the lids. Turn the jars upside down, cover with a blanket and let cool.

Apple jam in a slow cooker

Ingredients:
1 kg apples,
600 g sugar,
1 cinnamon stick.

Preparation:
Cut the prepared apples into pieces, place them in a multicooker bowl and add sugar. The apples should be placed first, and then the sugar, as it can burn. Set the “Baking” or “Stewing” mode for 40-45 minutes. After 10-15 minutes, the jam can be stirred, making sure that it does not burn. Remove the cinnamon stick from the prepared jam and place in jars.

Apple jam with orange zest

Ingredients:
1.5 kg apples,
1.7 kg sugar,
500 g orange peel,
500 ml water,
vanillin and ground cinnamon to taste.

Preparation:
Cut the peeled and cored apples into pieces. Wash the orange peel thoroughly and chop finely. While you are preparing the sugar syrup, the apples can be immersed in a citric acid solution to prevent them from browning. To prepare the syrup, you need to dilute the sugar in water and bring to a boil. Add apples and orange peels. Bring the jam to a boil 3-4 times, constantly cooling. Add vanilla and cinnamon to the jam one last time. Divide the jam into jars and roll up the lids.

Apple jam with cinnamon, cloves and vanilla

Ingredients:
1 kg apples,
2-3 glasses of sugar,
150 ml water,
100 ml lemon juice,
1/2 tablespoon ground cinnamon,
4-6 buds of cloves,
vanillin to taste.

Preparation:
In a large saucepan, bring water and sugar to a boil over medium heat, stirring. Add the peeled, cored and sliced ​​apples and stir until the fruits are evenly coated with the apple mixture. Add spices and cook over medium heat for about 30 minutes, stirring occasionally, until most of the water has evaporated. The jam is ready when the apples are soft and translucent. After this, you need to add lemon juice and mix. The jam can be stored in a glass jar in the refrigerator for up to one month.

Apple jam from baked apples

Ingredients:
2 kg apples,
1.5 kg of sugar.

Preparation:
Preheat oven to 200°C. Peel and core the apples, cutting into large pieces. Place the apples on a baking sheet lined with foil and bake for about 20-25 minutes until tender. Place the resulting mass in a large saucepan, add sugar and cook over high heat, stirring frequently. When the jam becomes thick and does not drip easily from a spoon, it is ready. Place the jam in jars and store in a dry, dark place.

Try making apple jam using our recipes and enjoy ripe apples in one of their best forms! Good luck with your preparations!